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EasySidesveganCC0 1.0 Universal
Jamaican Rice and Peas with Coconut Milk and Kidney Beans
The quintessential Caribbean side dish: fluffy long-grain rice simmered in rich coconut milk with red kidney beans, fresh thyme, allspice berries, garlic, scallions, and Scotch bonnet chili aroma.
Prep
10 min
Cook
25 min
Total
35 min
Ingredients
servings
6
- Long-grain white rice rinsed350 g
- Cooked red kidney beans250 g
- Full-fat canned coconut milk400 ml
- Water250 ml
- Green scallions bruised3 stalk
- Fresh thyme sprigs10 g
- Garlic cloves smashed3 clove
- Whole allspice berries4 pc
- Whole Scotch bonnet pepper1 pc
- Fine sea salt5 g
Preparation Steps
1
Combine coconut milk, water, kidney beans, scallions, thyme sprigs, garlic, allspice berries, and salt in a saucepan. Bring to a rolling boil over medium heat.
2
Stir in the rinsed rice and nestle the whole Scotch bonnet pepper carefully on top (keep intact for perfume without blistering heat).
3
Turn heat to low, cover tightly with the lid, and cook undisturbed for 20 minutes. Discard chili and thyme sprigs, fluff rice with a fork, and serve warm.
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
8.5g
Carbohydrates
54g
Fat
12.5g
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
